Ginger Carrot Soup

A great fall soup that is also delicious served cold!

Ingredients

• 2 tablespoons extra-virgin olive oil 
• 1 3” piece fresh ginger, peeled and grated 
• 1 onion, peeled and chopped 
• 4 cups carrots, peeled and sliced 
• ½ cup low sugar orange juice 
• 4 cups vegetable broth
• ½ cup low fat half-and-half
• ½ red chili pepper, optional 
• Pinch ground nutmeg 
• Sea salt and freshly ground black pepper 
• Nonfat greek yogurt, optional 

Chilled leftovers for lunch 

Directions

Heat oil in a large saucepan over medium heat. Add ginger and onion; cook, stirring occasionally, until soft and fragrant—5 to 7 minutes. 
Add carrots, orange juice, and broth. Raise heat to medium-high and bring to a boil. Reduce heat to low, cover pan and simmer until the carrots are tender, about 45 minutes. 


Allow soup to cool a bit, then purée in blender and return to pan. Add half-and-half, chili pepper, nutmeg, and salt and pepper to taste. If using the chili pepper, do not chop it; use it as you would a bay leaf to add flavor to a dish.  


To serve soup warm, heat it slowly over medium-low heat (do not let it boil). To serve soup chilled, refrigerate until cold, at least 6 hours or up to 5 days. We enjoyed this heated the day I made it, and I had it cold the next day for lunch.

Serve garnished with a spoonful of yogurt, if desired.